Sam Choy's Kitchen recipe: Dango Jiru (Tofu Dumpling Soup)
½ container Soft Aloha Tofu@
7.5 ounces shiratamako
¼ pound thinly sliced pork, cut into small pieces
½ cup carrots, finely julienned@
½ cup daikon, finely julienned
½ cup gobo, sasagaki (see below)
1 piece large Aloha Tofu Aburage, finely julienned
4 fresh shiitake mushrooms, finely julienned@
4 cups dashi
5-6 tablespoons miso
vegetable oil or sesame oil as needed
Shiratamako is milled sweet rice flour. It is a perfect ingredient for dango and a traditional Japanese confectionery. By combining shiratamako and soft tofu, you can create a very smooth texture.
What is Gobo Sasagaki?
Sasagaki is a cutting method, which means shaving vegetables into small thin stripes like sasa (bamboo) leaves, and that is why it is called sasagaki. When cutting a vegetable using this sasagaki method, rotate the vegetable like sharpening a pencil. Gobo has strong bitterness, so cut gobo using this sasagaki method over a bowl of water and soak the gobo shavings in the water to remove bitterness.
1. In a bowl, combine soft tofu and shiratamako, and mix well until the dough feels a little softer than your earlobe.
2. In a pot, place vegetable oil or sesame oil and pork, and stir to loosen up the pork pieces. Then, place the pot over medium heat, add vegetables and aburage, and quickly sauté.
3. Add dashi to the pot, and once it starts to boil, reduce heat and simmer until vegetables are cooked. In the meantime, keep skimming the scum that rises to the top.
4. Add miso to the soup. Shape the tofu dumpling dough into desired size balls, lightly flatten them by hand and add them to the soup. @
5. When the tofu dumplings float to the top, they are cooked and the soup is ready to serve.